Best Honey And Ale Pulled Chicken Sliders Recipes

HONEY AND ALE PULLED CHICKEN SLIDERS

Honey and Ale Pulled Chicken Sliders image

Score big with your guests with a little bit of sweet heat! This recipe works well for a football party-the extra liquid in the slow cooker keeps the chicken nice and juicy all day long. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories Appetizers

Time 6h20m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1/4 cup honey
2 tablespoons cider vinegar
2 tablespoons Sriracha chili sauce
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
2 pounds boneless skinless chicken thighs (about 8 thighs)
3/4 cup brown ale
3 tablespoons cornstarch
3 tablespoons water
12 slider buns
Optional: Sweet pickles and additional Sriracha sauce

Steps:

In a 3- or 4-qt. slow cooker, combine the first 8 ingredients. Add chicken and ale; toss to coat. Cook, covered, on low until chicken is tender, 6-8 hours. Remove meat; when cool enough to handle, shred with 2 forks., Strain cooking juices; skim fat. Transfer juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into saucepan. Return to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Add chicken to the sauce; toss to coat. Serve on buns. Add pickles and additional Sriracha sauce if desired.

Nutrition Facts : Calories 224 calories, Fat 7g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 357mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 1g fiber), Protein 17g protein.

HONEY AND ALE PULLED CHICKEN SLIDERS

Honey and Ale Pulled Chicken Sliders image

Score big with your guests with a little bit of sweet heat! This recipe works well for a football party-the extra liquid in the slow cooker keeps the chicken nice and juicy all day long. -Julie Peterson, Crofton, Maryland

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

1/4 cup honey
2 tablespoons cider vinegar
2 tablespoons Sriracha chili sauce
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
2 pounds boneless skinless chicken thighs (about 8 thighs)
3/4 cup brown ale
3 tablespoons cornstarch
3 tablespoons water
12 slider buns
Sweet pickles and additional Sriracha sauce, optional

Steps:

In a 3- or 4-qt. slow cooker, combine the first 8 ingredients. Add chicken and ale; toss to coat. Cook, covered, on low until chicken is tender, 6-8 hours. Remove meat; when cool enough to handle, shred with 2 forks., Strain cooking juices; skim fat. Transfer juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into saucepan. Return to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Add chicken to the sauce; toss to coat. Serve on buns, with pickles and additional Sriracha sauce if desired.